Description
Delmonico Potatoes are a comforting and indulgent side dish featuring creamy, cheesy potatoes baked to golden perfection. This recipe is perfect for holiday gatherings or special dinners.
Ingredients
For the Cheese Sauce:
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 2 cups whole milk (warmed), 1/2 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground white pepper, 1 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 1/2 cups shredded sharp cheddar cheese
For the Potatoes:
2 pounds Yukon Gold potatoes (peeled and diced into 1/2-inch cubes), 1/2 cup grated Parmesan cheese
For Topping:
1/2 cup breadcrumbs, 1 tablespoon melted butter, chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
- Make the Cheese Sauce: In a saucepan, melt butter, whisk in flour, then gradually add warm milk and cream. Season with garlic powder, onion powder, white pepper, salt, and nutmeg. Cook until thickened, then stir in cheddar cheese.
- Prepare the Potatoes: Combine diced potatoes with cheese sauce, then transfer to the baking dish. Top with cheddar cheese and Parmesan.
- Add the Topping: Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake: Bake for 45 to 55 minutes until golden brown and potatoes are tender.
- Serve: Let rest for 5 to 10 minutes before garnishing with parsley and serving.
Notes
- You can use partially boiled potatoes to reduce baking time.
- Gruyère or Fontina cheese can be substituted for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
